The Polvanera winery is steeped in the deepest-rooted Apulian traditions: dry stone walls, oak barrels and a structure carved 8 metres into the limestone rock, allowing the wines to age at a constant humidity and temperature. A winery that epitomises Apulian winemaking, characterised by an organic approach where the 100 hectares of vineyards, trained using the alberello and spurred cordon methods, are planted exclusively with native grape varieties. The name Polvanera derives from ‘Polvagnor’, a dialect term referring to the family who lived on the estate for years and, having worked in the mines, always had dark skin from the coal dust. Iron-rich soil and limestone are the two fundamental elements of the estate’s land in Gioia del Colle. Here, all stages of vinification take place in stainless steel to avoid altering the characteristics of the initial product. One of the native grape varieties the estate vinifies is Aleatico, a semi-aromatic red grape variety that is most likely a genetic mutation of Moscato Nero Toscano. At Polvanera, it is grown in the Marchesana vineyard to produce the naturally sweet Aleatico red. The Aleatico grapes are harvested by hand in the fourth week of September, when the sugar content is concentrated in the bunches and the grapes are therefore overripe. They undergo maceration for two weeks and ferment for a further fourteen days in stainless steel. The wine is aged for 24 months in stainless steel and one year in the bottle. 100 ml: E=433 kJ/104 kcal
Polvanera’s dessert wine is a red dessert wine with an intense ruby colour, releasing notes of musk and cherry on the nose.
Fresh and enveloping, sweet and delicate, it is best enjoyed with dry pastries made with cocoa, almonds or honey, whether celebrating with friends or simply relaxing with a glass.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.
